Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art by Caitlin Freeman

  • Thiebaud white cake (page 37)

    from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art Modern Art Desserts by Caitlin Freeman

    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead
    • Ingredients: egg yolks; cake flour; sugar; butter; strawberries; lemons; egg whites; vanilla extract; simple syrup
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Reviews about this book

  • Food52

    ...this book is an undertaking. But I dove in prepared to have many more complications than I did, and I ultimately have only one sore spot, which is the amount of specialty equipment needed.

    Full review
  • ISBN 10 1299455794
  • ISBN 13 9781299455795
  • Published Jan 01 2013
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of twenty-seven uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.

From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.

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